Recipe - Schiacciata Con Noci (Cornmeal Flatbread With Walnuts)

1 teaspoon Active dry yeast
One fourth teaspoon Salt
2 cup Flour, approximately
1 Egg
One half cup Milk; at room temperature
One fourth cup Chopped prosciutto
Freshly ground black pepper
1 tablespoon Oil

PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in
a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and
let sit in a warm place for 1 hour. Put salt and 1 Three fourths cup flour in a large
mixing bowl. Break the egg in a measuring cup and add enough milk to make
2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding
more flour if necessary, to make a soft dough. Add the chopped prosciutto
and 5 to 6 grindings of pepper. Knead briefly. Oil a 10inch round pan. Wet
hands and press dough into it until entire pan is covered more or less
evenly to a thickness of about One fourth inch. Cover and leave in a warm place 30
minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack
and serve slightly warm or at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini